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Bringing Home the Bakin'

bake my cake and eat it, too

Monthly Archives: March 2012

Completely smitten with the Crack Pie and Compost Cookies that I had once attempted, I decided it was necessary that I try another Momofuku Milk Bar favorite: Cornflake Chocolate Chip Marshmallow Cookies. The flavor was similar to that of the compost cookies, but these cookies were much thinner and crisper (my favorite!).

Cornflake Chocolate Chip Marshmallow Cookies – Momofuku Milk Bar, Christina Tosi

Ingredients
16 tbsp. (2 sticks) room-temperature butter
1¼ c. granulated sugar
2/3 c. light brown sugar, tightly packed
1 egg
½ tsp. vanilla extract
1½ c. flour
½ tsp. baking powder
½ tsp. baking soda
1½ tsp. kosher salt
3 c. Cornflake Crunch
2/3 c. mini chocolate chips
1¼ c. mini marshmallows

1. In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugars; cream together on medium-high 2-3 minutes. With a spatula, scrape down sides of bowl, then add egg and vanilla and beat 7-8 minutes.

2. Reduce speed to low; add flour, baking powder and soda, and salt. Mix just until dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step or risk overmixing.) Scrape down sides of bowl.

3. Still on low speed, paddle in cornflakes and chips until just incorporated, about 30-45 seconds. Paddle in marshmallows.

4. Line a sheet pan with parchment paper. Using a 2-oz. ice cream scoop, portion 1/3 c. dough at a time onto pan. Pat tops of dough domes flat. Wrap pan tightly in plastic wrap and refrigerate for at least 1 hour or up to 1 week. (Do not bake room-temperature disks — they will not hold their shape.)

5. Heat oven to 375°. On a parchment- or Silpat-lined sheet pan, arrange chilled disks a minimum of 4 inches apart. Bake 18 minutes, until cookies are browned on edges and just beginning to brown toward the center. Cookies will puff, crackle, and spread. Leave them in oven for another minute or so if they still seem pale and doughy on the surface.

6. Cool cookies completely on pan before moving them to a plate or an airtight container for storage. At room temperature, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

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I’m a firm believer that muffins should not be eaten for breakfast.  Traditionally, muffins are laden with fat, sugar, and calories, making them a poor choice for breakfast.  Fortunately, these muffins are filled with good fats (coconut oil), packed with coconut flavor, and if made with coconut sugar instead of white sugar, they are (mostly) free of refined sugars (with the exception of the sweetened coconut).  I ate one of these muffins for breakfast and was satisfied until lunch!

Double Coconut Muffins – Smitten Kitchen

1/2 cup virgin coconut oil
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon table salt
1 cup full fat Greek-style yogurt, at room temperature is best
1/3 cup granulated sugar (I used coconut sugar, instead, to make these refined-sugar-free)
1 large egg, at room temperature is best
1 teaspoon vanilla extract
3/4 cup sweetened shredded coconut, divided

Preheat oven to 375°F. Either grease muffin cups with butter or coconut oil, or line them with papers.

In a small saucepan, warm your coconut oil just until it melts. It should still be on the cool side. (I put the jar in a bowl of warm water for a few minutes, and that worked just fine)

In a medium bowl, whisk together your flours, baking powder and salt. Stir 1/2 cup shredded coconut. In a separate bowl, whisk together egg, sugar, coconut oil, yogurt and vanilla. Stir into dry ingredients until just combined. Divide batter among prepared muffin cups then sprinkle the top with remaining 1/4 cup coconut, about 1 to 2 teaspoons on each.

Bake until a tester inserted into the center comes out batter-free, about 20 minutes. Transfer muffins to a rack and let cool.

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When I got home for spring break, I noticed a few new interesting additions to the pantry: ground flax meal, coconut oil, and raw honey.  While I wasn’t surprised (my mom is obsessed with healthy foods and health food “trends”), I was curious if I would be able to make something that was as healthy as it was delicious.  Thankfully I stumbled upon these, the perfect start to my spring break detox.  These raw chocolate drops not only taste good, but also they are good for you. Filled with omega-3 fatty acids and antioxidants, these chocolate drops satisfy your sweet tooth without sending you into a sugar coma.  They only take a few minutes to prepare, so I suggest you make these ASAP!

Raw Chocoalte Drops – Elizabeth’s Kind Cafe

Ingredients:

1/3 Cup Sesame Seeds

1/3 Cup Ground Flax

1 Cup Walnuts

1 Cup Cacao Powder

1 Cup Shredded Coconut

½ Cup Raw Honey

1/3 Cup Coconut Oil

Directions:

Put Seeds, Flax, Walnuts in Food Processor and mix until ground (about 10-20 seconds).

Add Coconut, and Cacao, mix until all ingredients are well blended.

Transfer to medium mixing bowl.

Add coconut oil, honey (or maple syrup to make vegan), and mix with a spoon until blended.

Form into small balls on a baking sheet and store in the refrigerator.

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